Stuffed Buttercup Squash with Lentil-Cranberry Stuffing| Becel

Ingredients

• 1 green buttercup squash (washed) (You can substitute with a small pumpkin or an acorn squash.)
• 1 tbsp Dairy Free Becel Plant Butter, Unsalted
• 1 tsp maple syrup
• ½ tsp salt
• ¼ cup water
• 200g salted saltine crackers, crushed into small pieces
• 1 cup diced red onion
• ¼ cup + 1 tbsp Dairy Free Becel Plant Butter, Unsalted
• 1 cup chopped flat leaf parsley
• 1 tsp poultry seasoning
• 1 tsp thyme
• ½ cup unsweetened dried cranberries
• Dash of white pepper
• 1 cup vegetable stock
• 1 cup cooked lentils (black or green; optional but recommended for protein)